Eggs on Vegetables
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
351
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 49.5 μg | (83 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 239 μg | (80 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 41.6 μg | (92 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 177 mg | (186 %) | ||
| Potassium | 1,236 mg | (31 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Eggplant
- salt
- 250 grams onions
- 2 garlic cloves
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 2 medium Zucchini
- 500 grams Tomatoes
- 4 Tbsps olive oil
- peppers
- 8 eggs
- 1 bunch oregano
Preparation steps
1.
Rinse eggplant, remove stem and slice. Sprinkle with salt. Peel onions and garlic. Cut onions into eighths and chop garlic. Rinse peppers, zucchini and tomatoes. Cut peppers into pieces, slice zucchini, and cut tomatoes into eighths. Pat eggplant dry. Heat oil and fry all the prepared ingredients except the tomatoes, flipping over to saute both sides. Cover and simmer 5 minutes. Add tomatoes, then season with salt and pepper. Crack eggs and pour over vegetables in pan and let cook. Rinse oregano and pluck leaves from the stems. Sprinkle over eggs and vegetables and serve.
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